Prabha Ki Rasoi - Recipes in Hindi and English

Kachumber Raita Ingredients: Curd (Yogurt) - 2 cups Potato (Boiled and chopped) - 1 Cucumber (Finely chopped) - 1 Tomatoes (Finely chopped) - 4 tbsp Onion (Finely chopped) - 4 tbsp Carrot (grated) - 2 tbsp Capsicum (Finely chopped) - 2 tbsp Green Chilli (Finely chopped) - 1 tsp Red Chilli powder - 1/2 tsp Roasted Cumin powder - 1/2 tsp Mint leaves (Finely chopped) - 1 tbsp Coriander Leaves (Finely chopped) - 1 tbsp Sugar powdered (Boora) - 1/2 tsp Salt - 1 tsp Method: 1. In a bowl take well whisked curd 2. Add roasted cumin powder, powdered sugar, red chilli powder and mix well 3. Add potato, cucumber, tomatoes, onion, carrot, capsicum, green chilli, mint leaves 4. Mix Well 5. Refrigerate Kachumber raita in the refrigerator for 15-20 minutes 6. Add salt at the time of serving 7. Garnish with red chillipowder, cumin powder, coriander leaves and serve it chilled 8. Enjoy Kachumber raita with Pulao, Biryani, Poori or any other meal कचुम्बर रायता | मिश्र स

Digestive Sweet Sour Lemon Pickle Ingredients: Lemon - 2 kg Salt - 150 gm Ginger (grated) - 100 gm Black salt - 50 gm Bay Leaf - 5 Cloves - 20 Big Cardamom - 20 Black pepper corns - 25 gm Cinnamon - 2 sticks (2" piece) Cumin seeds - 4 tsp Bengal Pepper / Long Pepper / Lendi Peepli - 50 gm Carom seeds (Ajwain) - 1 tsp Black Myroblan / Harad / Haritiki - 100 gm Sugar - 500 gm Hing (Asafoetida) - 1 tsp Method: 1. Boil enough water to submerge all the lemons 2. Add lemons to the hot water 3. Cover and keep aside for 1 day 4. Next day remove lemons from the water 5. Again boil water and add lemons in it 6. Cover and keep aside for 1 day 7. Third day remove lemons from the water and wipe them 8. Keep them in sun 1-2 hours so that they are dried 9. Cut each lemon to 4 pieces and keep in a large bowl 10. Add salt and hing in the lemons and mix well 11. Cover the bowl with clean muslin cloth and keep it in sun for 3 days o

Rainbow Slaw Salad Ingredients: Honey - 1/4 cup Lime Juice - 1 tbsp Cumin Powder - 1 tbsp Salt - 1 tsp Black Pepper (Grounded) - 1/4 tsp Ginger (grated) - 2 tbsp Red Cabbage (shredded) - 2 cup Carrot (grated) - 1 cup Spring Onions - 5 Red Capsicum - 1 Yellow Capsicum - 1 Coriander leaves (chopped) - 1 cup Radish (grated) - 1 cup Lettuce (for garnishing) Peanuts (roasted) - 2 tbsp (for garnishing) Method: 1. Press grated ginger through a sieve to extract ginger juice 2. Whisk together honey, lime juice, ginger juice, cumin powder, salt, black pepper 3. Chop yellow capsicum, red capsicum, Onion greens, Onions to bite size 4. In a large bowl, combine red cabbage, carrots, onion greens, red capsicum, yellow capsicum, radish, onions 5. Give a toss and add coriander leaves 6. Pour the dressing over the slaw and toss until coated 7. Place the lettuce leaves on a serving plate 8. Serve the salad on the leaves 9. Top it with crunchy peanuts and serve it immedia

Singhare ki Namkeen Burfi Ingredients : Singhara (Water chestnut) flour - ¾ cup Curd -  ¾ cup Green chili (finely chopped)- 2-4 Rock Salt (Sendha namak) - 1 tsp Desi Ghee - 3 tbsp Water - 1 cup Lemon juice - 1 tbsp Green coriander leaves (chopped) - 1 tbsp (optional) Method : 1. Heat 1 tbsp ghee in the pan. 2.  Fry singhara flour (water chestnut flour) on medium heat, until golden brown.  3. Stir constantly. It takes about 10-12 minutes to fry the flour.  4. Keep aside. 5. Grease a thali or baking tray and keep aside. 6. Whisk the curd thoroughly 7. Add 1 cup of water. Whisk again. 8. Heat 1 tbsp ghee in the pan 9. Add green chilies and fry for a few seconds  10. Add curd water mixture. 11. Take a boil and add fried singhara flour, and salt.  12. Mix well and stir constantly. It takes about 3-4 minutes to flour to get cooked.  13. Singhara sticks a lot in the ladle so with the help of other ladle or spatula clear the ladle. 14. When water is

Falahari Raw Banana Dry Sabzi Ingredients: Raw Banana - 500 gm Peanut Oil / Ghee - 2 tbsp Cumin Seeds - 1 tsp Green Chillies - 1 tbsp (finely chopped) Black Pepper - 1/2 tsp (crushed) Rock Salt (Sendha Namak) - 1 tsp Amchur Powder - 1 tsp Fresh Coconut - 3 tbsp (grated) Method: 1.  Wash the bananas properly, cut off the edges on both ends and b oil in cooker for 2 whistles 2. Let it cool and then peel it 3. Cut slices of the boiled banana 4. Heat Ghee / Oil  in a pan 5. Add cumin seeds and let them crackle 6. Now add green chillies in it and stir 7. Add the sliced bananas and fry it nicely 8. Add crushed black pepper, rock salt, amchur powder and mix nicely 9. Now add coconut and stir 10. Remove from fire 11. Serve delicious raw banana dry sabji with a vrat meal or everyday meal फलाहारी कच्चे केले की सुखी सब्ज़ी  सामग्री: कच्चे केले - ५०० ग्राम मूंगफली का तेल / देसी घी - २ बड़े चम्मच  जीरा - १ छोटा चम्मच  हरी मिर्च - १ बड़ा चम्मच (बारीक कटी हुई) काली

Falahari Coconut Burfi Ingredients: Fresh Coconut - 2 cups (grated) Sugar - 3/4 cup Desi Ghee - 1 tsp Cardamom Powder - 1/4 tsp Pistachios - 1 tbsp Chironji - 1 tsp Milk - 4 tbsp Method: 1. Grease a plate with ghee and keep aside 2. Dry roast the pistachios, crush them coarsely and keep aside 3. If the coconut is not finely grated grind it 4. Heat a pan and add coconut, sugar and milk 5. Mix and cook on a medium flame 6. Mixture turns gooey and bubbly 7. Add cardamom powder 8. Continue to cook until the mixture comes together and turns thick 9. When mixture begins to leave the sides of the pan remove from fire 10. Pour it immediately to the greased plate 11. Level it well with a spatula 12. Add pistachios and chironji and tuck them in 13. Allow to cool down for about 15 mins 14. Cut them to desired sizes while it is still warm 15. Cool and store coconut burfi in an air tight jar फलाहारी कच्चे नारियल की बर्फी सामग्री: कच्चा नारियल - २ कप (कसा हुआ) च